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Murgh Tikka Haryali
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| Ingredients: | |
| 1 kg | boneless chicken |
| 5 tbsp | Ginger paste |
| 5 tbsp | garlic paste |
| 2 tsp | chilli powder |
| 2 tbsp | garam masala |
| 3/4 cup | thick yoghurt |
| 1/2 cup | thick cream |
| 1 bunch | coriander |
| 1 bunch | mint |
| 10-12 | spinach leaves |
| 3 tbsp | lemon juice |
| Salt to taste | |
Oil for basting
Method:
1.Cut the chicken into 1 1/2" chunks & marinate with salt, chilli powder & lemon juice, keep aside.
2.Grind the coriander, mint and spinach leaves to a fine paste.
3.Mix this paste with yoghurt, cream, Ginger and garlic pastes and garam masala.
4.Mix the paste with the chicken and leave in the fridge overnight.
5.Remove from the fridge at least 1 hour before cooking.
6.Grill the chicken pieces on skewers or a grilling tray basting over with oil.
7.Cook until chicken is tender and browned on all sides.
8.Serve hot with chutney & onion rings.
Recipe uploaded with Shop'NCook for iPhone.
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